Recipe information
Yield
6 Servings
Ingredients
3
tablespoons fish sauce (such as nampla or nuoc nam)
2
tablespoons water
1
1/2 tablespoons (packed) golden brown sugar
1
/2 teaspoon ground black pepper
2
tablespoons (1/4 stick) butter
2
tablespoons olive oil, plus additional for brushing corn
1
tablespoon thinly sliced green onions, white part only (from about 3)
6
ears of corn, husked
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Preparation
Step 1
Stir first 4 ingredients in small bowl until sugar dissolves. Melt butter with 2 tablespoons oil in small saucepan over medium heat. Add fish sauce mixture and green onions and simmer until sauce begins to thicken, about 2 minutes. DO AHEAD: Butter sauce can be made 2 hours ahead. Let stand at room temperature.
Step 2
Preheat barbecue (medium-high heat). Brush corn with oil. Grill corn until tender and charred in spots, about 13 minutes. Brush corn generously with butter sauce and serve, passing remaining sauce separately.